Tabbouleh Salad Recipe, Hi, I hope you are doing well. This time I got delayed in posting since are getting extremely busy whipping up recipes in the kitchen. This certain recipe is one of my favorite salads which I really admire. It has freshness, a sharp flavor of parsley, and a sweet and sour flavor of salt and sugar. I think it’s a complete salad with all the needed flavors. You must be wondering why I am such a big fan of this salad. I am telling you it is a wonderful recipe, and its a must-try. There are lot of versions for this salad but I liked this one most. The most important thing in this salad is how you chop the veggies. I chopped them very finely for better results. So try out this recipe and tell me how it turned out!
Ingredients for Tabbouleh Salad Recipe
- The veggies you will need are:
- 1/2 cup finely chopped cucumber
- 3-4 bunches of curly parsley
- 1 medium garlic clove minced or pressed
- 1/2 cup finely chopped spring onions
- 1/2 cup diced tomatoes take out seeds
- 1/2 cup finely chopped red onions
- 1/2 cup bulgar or quinua
- For the dressing you will need:
- 3 tbs lemon juice
- 1 tsp sea salt
- 1/3 cup extra virgin olive oil
- 1/2 tsp crushed black pepper
- a pinch of sugar
- 1 tsp zaatar optional
Instructions
- Okay, let’s get started!
- Firstly cook or soak bulgar in hot water till it gets soft. Strain extra water and keep aside bulgur to cool down.
- Let’s take our curly parsley and take out the fat stems (and throw them away). Now, chop your parsley very finely.
- Now take a big bowl and mix cucumber, onions, tomatoes, spring onions, and 1/2 tsp. salt and set this mixture aside.
- Now, for the dressing, all you have to do is take all the dressing ingredients listed above along with the 1/2 tsp salt left and mix it all together in a small bowl.
- Now we can set up the salad in a jar. First, take out your mason jar (obviously) and pour your dressing at the bottom. Now, put in your mixed veggies, then a layer of bulgar and top it off with some parsley. Your salad is now ready to eat!
Tabbouleh Salad
Hi, I hope you are doing well. This time I got delayed in posting since are getting extremely busy whipping up recipes in the kitchen. This certain recipe is one of my favorite salads which I really admire. It has freshness, a sharp flavor of parsley, and a sweet and sour flavor of salt and sugar. I think it’s a complete salad with all the needed flavors.
You must be wondering why I am such a big fan of this salad. I am telling you it is a wonderful recipe, and its a must-try. There are lot of versions for this salad but I liked this one most. The most important thing in this salad is how you chop the veggies. I chopped them very finely for better results. So try out this recipe and tell me how it turned out!
Servings: 4
Ingredients
- The veggies you will need are:
- 1/2 cup finely chopped cucumber
- 3-4 bunches of curly parsley
- 1 medium garlic clove minced or pressed
- 1/2 cup finely chopped spring onions
- 1/2 cup diced tomatoes take out seeds
- 1/2 cup finely chopped red onions
- 1/2 cup bulgar or quinua
- For the dressing you will need:
- 3 tbs lemon juice
- 1 tsp sea salt
- 1/3 cup extra virgin olive oil
- 1/2 tsp crushed black pepper
- a pinch of sugar
- 1 tsp zaatar optional
Instructions
- Okay, let’s get started!
- Firstly cook or soak bulgar in hot water till it gets soft. Strain extra water and keep aside bulgur to cool down.
- Let’s take our curly parsley and take out the fat stems (and throw them away). Now, chop your parsley very finely.
- Now take a big bowl and mix cucumber, onions, tomatoes, spring onions, and 1/2 tsp. salt and set this mixture aside.
- Now, for the dressing, all you have to do is take all the dressing ingredients listed above along with the 1/2 tsp salt left and mix it all together in a small bowl.
- Now we can set up the salad in a jar. First, take out your mason jar (obviously) and pour your dressing at the bottom. Now, put in your mixed veggies, then a layer of bulgar and top it off with some parsley. Your salad is now ready to eat!
